APRICOT /PEACH PIE
this is a variation of peach pie with a nine inch double crust. (see Aunt Roby's not so secret pie crust)Lessons from an apricot We are blessed with a wonderful shade tree in our backyard with an added bonus of producing apricots. Prior to ripening, fruit trees "drop" extra fruit but not always by choice. Despite wicked...
Provided by karen solomon
Categories Fruit Desserts
Time 50m
Number Of Ingredients 6
Steps:
- 1. bake 425 degrees(i do not bother preheating oven in order to conserve energy and find that it does not affect the results at all!)
- 2. mix peaches/apricots and lemon juice. stir together sugar, flour and cinnamon. mix with peaches/apricots.
- 3. turn into pastry lined pie pan. dot with butter cover wsith top crust and slit top crust at top in "X" for venting. seal and flute. cover edge with 2-3 strips aluminum foil to prevent burning. remove foil last 15 minutes of baking.
- 4. bake 30-40 minutes or until crust is brown and juice begins to bubble through slits in crust. remove foil and bake 15 final minutes.
- 5. i place a cookie sheet beneath pie to catch any overflow of juice. i use a glass pie plate, so times may need to be adjusted for metal baking pan.
- 6. after preparing pie, we brust the crust with beaten egg whites and sprinkle with sugar.
APRICOT PEACH PIE
This is a delicious pie and quite easy to prepare, even for a novice baker. It's great in the winter when fresh fruit isn't always available.
Provided by Irmgard
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Cover apricots with boiling water in a small saucepan and let stand 1 hour.
- Meanwhile, prick pastry shell all over with a fork.
- Line with parchment or foil and fill with pie weights or dry rice.
- Bake in a preheated 425 degree F oven for 8 minutes.
- Remove liner and weights; bake 7 minutes longer or until bottom is dry and firm.
- Let cool on a rack while you prepare the filling.
- Drain apricots well and discard liquid.
- Pour liquid from peaches over apricots; set aside.
- Add lemon juice and peel to apricots and bring to a boil.
- Reduce heat to medium-low, cover and simmer until the apricots are very tender and the liquid is reduced by about one-third, about 20 minutes.
- Stir together sugar and cornstarch.
- Blend into the apricots and cook, stirring gently over medium heat until liquid is thickened and translucent.
- Gently stir in peaches.
- Cool 5 minutes, then spoon into baked pie shell.
- To make streusel topping, stir together the almonds, sugar and flour.
- Blend in the butter with a fork until the mixture is crumbly.
- Sprinkle streusel topping over peach-apricot mixture.
- Bake in preheated 425 degree F oven for 15 to 20 minutes or until the filling is bubbly and topping is golden brown.
Nutrition Facts : Calories 2086.4, Fat 83.3, SaturatedFat 25.2, Cholesterol 61.1, Sodium 721.4, Carbohydrate 329.5, Fiber 26, Sugar 217.5, Protein 29.1
APRICOT AND PEACH FRIED PIES
Apricot and peach fried pies have the best flavor of any fried pie I've ever eaten. My family loves these great pies. My grandmother made this up years ago. I have made this delicious fried pie for over 40 years. Enjoy!
Provided by Elaine
Categories Desserts Pies Vintage Pie Recipes
Time 30m
Yield 18
Number Of Ingredients 9
Steps:
- To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
- To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
- Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
- Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 34.8 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 3.4 g, Sodium 266.4 mg, Sugar 13.1 g
FRESH APRICOT PIE
"This is a nice change of pace from the more traditional fruit and berry pies," says Ruth Peterson of Jenison, Michigan. "Apricots are very nutritious and delicious!"
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar. , Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 396 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 201mg sodium, Carbohydrate 64g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
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